Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.73) — Jerry Thomas 1862
| 1 oz | brandy — Cognac | base |
| 0.5 whole | Orange peel — orange peel | base |
| 2 whole | Soda water — soda-water | dilution |
| 2 oz | Maraschino liqueur — maraschino | modifier |
| 1 oz | Orange curaçao — curaçao | modifier |
| 1 whole | champagne — champagne | other |
| 0.5 whole | ice — ice | other |
| 1 tbsp | sugar — crushed sugar | sweetener |
- Macerate the orange peel with the crushed sugar in a bowl.
- Add the maraschino, Cognac, and curaçao and mix well.
- Pour in the soda-water and champagne while working the mixture up and down with the punch-ladle.
- Add pure ice and serve.
Garnish: Orange peel
Ice: Pure ice
- Nose
- Orange oil and cherry liqueur lead the nose over sparkling wine.
- Palate
- It is lighter and more direct than the Marmora cup, with maraschino and curaçao giving a polished sweet-fruit shape to the bowl.
- Finish
- The finish is bright, sparkling, and citrus-led.
- Summary
- A compact party cup that translates grand-bowl logic into a smaller and more nimble format.
Wyndham's version is valuable because it shows the cup family scaling down without losing its characteristic mixture of citrus peel, liqueur, sparkling dilution, and bowl service. That portability matters for understanding how party drinks could move between domestic and public settings.
The ladle action is part of the drink's texture and integration. It should enliven the mixture without flattening the sparkling components entirely.
If Marmora is opulent, Wyndham is agile. Together they show the cup family varying not only by ingredient set but by social scale and style of service.